Zucchini Quiche

I processed a lot of zucchini this weekend because I wanted to make at least another batch of the zucchini taco shells and freeze them to see how they hold up.  If they do well, I will stock up for the winter.  They are so yummy. 

Of course, the trouble with processing a lot of zucchini (grated), is that you often end up with extra.  I froze several 1-cup portions to use during the winter, but saved a couple portions out thinking I would do something with it this week.  While I was looking for recipes, I realized that I needed to make another quiche for this week's breakfasts.  I also had thawed a package of imitation crab and thought that would be a nice combination.  The interesting thing about this quiche is that the texture turned out similar to a frittata made with pasta.  I was really surprised.

Zucchini and Crab Quiche

• 2 cups shredded zucchini*
• 8 oz imitation crab, shredded
• 1/2 cup asiago/fontina cheese, shredded
• 6 large eggs**
• 1 1/2 cups 1% milk
• 1/2 cup cheddar jack
• salt, pepper and dried basil, to taste

Preheat oven to 350 degrees.  Mix shredded zucchini, crab and asiago/fontina cheese in bottom of baking dish.  In a medium bowl, whisk eggs with milk and seasonings.  Pour over the fillings and then sprinkle with cheddar jack cheese.  Bake 45 minutes or until a knife inserted into the center comes out clean.  Allow to set for 5 minutes before serving.

*farmers market ingredients
**CSA ingredients